Shrimp Penne

1 Pound Shrimp
3/4 Pound Penne Pasta
Butter'
Olive Oil
1 Small Onion
2 Cloves Garlic
1/2 Cup Chicken Broth
1 8 oz can Tomato Sauce
1 Cup Heavy Cream
Fresh Parsley
Fresh Basil
Salt & Pepper

Cook the Penne pasta until al dente.

Peel, devein and rinse (under cold water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add shrimp and cook for a couple of minutes until just opaque. Do not overcook. Remove them to a plate to cool.

Finely dice one small onion. Mince 2 cloves of garlic.

In a large skillet heat 2 tbsp. butter and 2 tbsp. olive oil. Add the garlic and onion and saute, stirring occaisionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add the chicken broth. let the broth saute a few minutes.

Now add an 8 oz can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Conitue stirring. Turn heat down to low and let simmer while you chop your herbs. About a tbsp of chopped fresh parsley and about the same of chopped basil.

Now add shrimp into sauce. Salt and pepper to taste. Add herbs. Finally, add cooked pasta and combine.

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